Lemon Chicken Orzo Soup
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Featured in People Magazine, this colorful, healthy lemon chicken orzo soup can be made in either the slow cooker or Instant Pot.
“Made this and it was delicious, the whole family loved it!” – Ellie
Why You’ll Love This Soup
This recipe comes from our second cookbook, From Freezer to Cooker (2020), and was THE featured recipe in People Magazine in March 2020. We were so surprised and excited!!
We love this Lemon Chicken Orzo Soup recipe because:
- It’s light, fresh tasting, and has pops of green from the baby spinach.
- The fresh lemon juice brings a citrusy dimension that takes the flavor beyond your typical Chicken Noodle Soup.
- You can make it in the Instant Pot or slow cooker.
- It’s freezer-friendly if you use our instructions. (Here are more freezer-friendly soups)
Ingredients for Lemon Chicken Orzo Soup
The ingredients are simple, fresh, and nutritious! Here’s what you’ll need on hand…
Ingredient Notes:
- Chicken broth or stock – Here is how to make your own Homemade Chicken Broth.
- Boneless, skinless chicken breasts – You can use leftover cooked chicken, such as rotisserie chicken or grilled lemon garlic chicken, in lemon chicken orzo soup.
- Orzo – Gluten-free option: sub Great Northern beans or instant cooking rice.
Leftover lemons? Use the zest for our Creamy Lemon Pasta Sauce!
How to Make Lemon Chicken Orzo Soup
Sauté the Veggies
Heat oil and Saute the onion and carrots until softened. Season lightly with salt and pepper. Stir in the garlic, bay leaves, and Italian seasoning during the last 30-60 seconds.
Cook the Chicken in the Slow Cooker
Transfer the veggie mixture to the slow cooker. Place the chicken on top and season on all sides withs alt and pepper. Then, stir in the broth. Cover and cook on low. Remove the chicken to a cutting board and set aside.
Chicken is done when it has no more pink inside and/or registers 165°F internally. This usually takes 2.5-3.5 hours.
Note: Yes, that’s seriously how long you should cook chicken breasts in the slow cooker without drying them out!
Cook the Orzo and Shred the Chicken
Turn the heat setting to high.
Stir in the orzo, cover quickly, and cook for another 20-30 minutes, just until al dente. (Do not overcook.)
Meanwhile, shred or chop the chicken into bite-sized pieces.
Add in the Spinach and Lemon
When orzo is done, remove the bay leaves and stir in the shredded chicken, spinach, and fresh lemon juice.
Taste and season with more salt and pepper, as needed. Serve immediately and top with (optional) shredded Parmesan, if desired.
How to Make this Soup in the Instant Pot
The Instant Pot version is even faster since you can saute the veggies in the same pot that you cook the soup in. This method only takes 7 minutes of actual cook time! Here’s how to make it in the pressure cooker step-by-step…
Step 1: Sauté the Veggies
Sauté the onion and carrots until softened. Season lightly with salt and pepper while they cook. Stir in the garlic, bay leaves, and Italian seasoning during the last 30- 60 seconds.
Step 2: Cook the Chicken
Add in broth and chicken. Cook at high pressure and quick release the pressure when done. Remove the chicken to a wooden cutting board.
Step 3: Cook the Orzo and Shred the Chicken
Turn on the Saute function. Stir in the orzo and cook it a few minutes less than the package directions call for, just until al dente. (Do not overcook or the pasta and the veggies will get mushy.) Meanwhile, shred or chop the chicken into bite-sized pieces.
Step 4: Add in the Spinach and Lemon
When orzo is done, press Cancel. Remove the bay leaves and stir in the chicken, spinach, and fresh lemon juice. Taste and season with salt and pepper, according to preference. Serve immediately and top with (optional) shredded Parmesan, if desired.
What to Serve with Lemon Chicken Orzo Soup
Serve the soup warm with some shredded or grated fresh Parmesan on top, if you’d like. You may want to try one of these side dishes, as well.
Freezer Meal Instructions
Freeze For Later:
Follow Step 1 in the recipe. Season the chicken on all sides with salt and pepper. Add the cooked and cooled veggie mixture, seasoned chicken, and broth to a gallon-sized freezer bag or container. Arrange the chicken breasts side-by-side instead of stacked, if possible. Seal and freeze.
Tip: If making this freezer meal for the Instant Pot, Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.
Prepare From Frozen:
Note: You will need the orzo, spinach, lemon juice, and (optional) Parmesan cheese on hand to prepare this meal. Safely thaw the freezer meal and cook as directed.
Want to cook it straight from frozen?
Use the Instant Pot!
Turn on the Sauté function. Sauté the frozen meal for 5 minutes to release some liquid. Follow Steps 2-5, except cook for 17-22 minutes at high pressure with a quick release.
Recipe FAQs
Orzo is a tiny pasta made from wheat semolina flour and water. It looks like a large, flat grain of rice. It works well in soups, salads, grain bowls, and pilafs.
Yes, you can use leftover cooked chicken, such as rotisserie chicken or grilled lemon garlic chicken, in lemon chicken orzo soup. Shred or chop the cooked chicken and add it to the soup towards the end of cooking to heat through.
You can substitute other small pasta like ditalini or orecchiette. You can also use rice, barley, or quinoa, although the texture and cooking times may vary.
Replace the pasta with gluten-free pasta, Great Northern beans, or instant rice.
Follow our cooking directions in this Quick Homemade Chicken Noodle Soup, adding the spinach and lemon juice at the end.
More Chicken Soups You’ll Love
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Lemon Chicken Orzo Soup
Spring comes to mind when we make this soup, because it’s light, fresh, and has pops of green. The fresh lemon juice brings a citrusy dimension that takes the flavor beyond your typical Chicken Noodle Soup. We’ll show you how to make it in either the crockpot or Instant Pot.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 cup diced onions
- 2 cups diced carrots
- Salt and freshly ground black pepper
- 3 cloves garlic, minced
- 2 bay leaves
- 1/2 teaspoon dried Italian seasoning
- 6 cups chicken stock or broth
- 1 pound medium boneless, skinless chicken breasts
- 2 packed cups baby spinach, roughly chopped
- 3/4 cup uncooked orzo pasta (Gluten-free option: sub Great Northern beans or instant cooking rice)
- Juice of 1 large lemon
- Optional: Shredded Parmesan cheese, for garnish (Note: This is not dairy-free.)
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Instructions
Crockpot Version
Make It Now:
- Heat oil in a large skillet over medium-high heat. Saute the onion and carrots until softened, about 4-5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic, bay leaves, and Italian seasoning during the last 30-60 seconds. (Freezing instructions begin here.)
- Transfer veggie mixture to the slow cooker. Place the chicken on top and season on all sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Then, stir in the broth.
- Cover and cook on low for 2 1/2 – 3 1/2 hours or until chicken is cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.) Remove the chicken to a cutting board and set aside.
- Turn the heat setting to high. Stir in the orzo, cover quickly, and cook for another 20-30 minutes, just until al dente. (Do not overcook.) Meanwhile, shred or chop the chicken into bite-sized pieces.
- When orzo is done, remove the bay leaves and stir in the chicken, spinach, and fresh lemon juice (squeeze over a strainer or your hand to avoid getting seeds in soup). Taste and season with salt and pepper, according to preference.
- Serve immediately and top with (optional) shredded Parmesan if desired.
Freeze It For Later: Follow Step 1. Season the chicken on all sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the cooked and cooled veggie mixture, seasoned chicken, and broth to a gallon-sized freezer bag or container. Seal and freeze.
Prepare From Frozen: Note: You will need the orzo, spinach, lemon juice, and (optional) Parmesan cheese on hand to prepare this meal. Thaw. Pour the soup into the slow cooker and follow Steps 3-6.
Instant Pot Version
Make It Now:
- Turn on Saute function and heat the oil. Saute the onion and carrots until softened, about 4-5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic, bay leaves, and Italian seasoning during the last 30- 60 seconds. (Freezing instructions begin here.)
- Stir in the broth. Season the chicken on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper and add to the pot.
- Lock and seal the lid. Cook for 6 minutes at high pressure and quick release the pressure when done. (Check to make sure the chicken is done, which means no more pink inside and/or registers 165°F internally.) Remove the chicken to a wooden cutting board and set aside.
- Turn on the Saute function. Stir in the orzo and cook it a few minutes less than the package directions call for, just until al dente. (Do not overcook or the pasta and the veggies will get mushy.) Meanwhile, shred or chop the chicken into bite-sized pieces.
- When Orzo is done, press Cancel. Remove the bay leaves and stir in the chicken, spinach, and fresh lemon juice (squeeze over a strainer or your hand to avoid getting seeds in soup). Taste and season with salt and pepper, according to preference.
- Serve immediately and top with shredded Parmesan, if desired.
Freeze For Later: Follow Step 1. Season the chicken on all sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the cooked and cooled veggie mixture, seasoned chicken, and broth to a gallon-sized freezer bag or container. Arrange the chicken breasts side-by-side instead of stacked, if possible. Seal and freeze. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.
Prepare From Frozen: Note: You will need the orzo, spinach, lemon juice, and (optional) Parmesan cheese on hand to prepare this meal. Turn on the Saute function. Saute the frozen meal for 5 minutes to release some liquid. Follow Steps 2-5, except cook for 17-22 minutes at high pressure with a quick release.
Notes/Tips
Gluten-Free Version: Sub Great Northern beans or instant cooking rice for the orzo.
Dairy-Free Version: Do not use the optional Parmesan cheese.
Stovetop Directions: Follow our cooking directions in this Quick Homemade Chicken Noodle Soup, adding spinach and lemon juice at the end.
Check to make sure the chicken is done, which means no more pink inside and/or registers 165°F internally.
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Just made this soup and it is to die for! Highly recommend!
Such high praise! Thanks for taking the time to leave a review Ivy.
This soup is delicious! So many wonderful flavors, and it was really quite easy to throw together. I made the recipe as written, and I’ll definitely be making it again.
Love to hear that you’ve found a keeper to repeat Lori. Thanks so much for leaving a review!
Easy and so tasty. I used canned chicken and zucchini instead of spinach and cooked on stovetop.
Hi Tammy. Thanks for taking the time to leave a review and let others know what substitutions worked for you!
I made this and only made minor changes. I used bone broth in place of regular chicken broth and I added parsley at the end along with the spinach. This recipe was divine! Will be making this again! Super delicious
Thanks for taking the time to leave a review with your additions Arianna! So glad you enjoyed it.
Making this tomorrow. So excited. Any clue how many grams 3/4 c of orzo is? I am programing it in MFP, and my box has a serving of 2 oz.
Hi Lisa. According to google, 3/4 cup is 170g or 6.25 oz. Let us know how it turns out!
I make this all the time! It’s always a winner! The lemon gives it a great subtle zingy flavor. Occasionally when I’ve been out of orzo I’ve used large pearl couscous and that worked well.
Hi Corinne. I don’t think I would’ve thought to use the large pearl couscous in this. Thank you for letting others know that this substitution works. Glad you enjoy the flavor of this recipe as well. 🙂
I used frozen chicken breasts in the instant pot and it turned out lovely and flavourful. An easy, delicious recipe the whole family enjoyed.
Hi Ava.So glad your family enjoyed this. Thank you for taking the time to leave a review.
Made this and it was delicious, the whole family loved it! Now looking to make it again but I don’t have orzo at home – can I use rice instead? Thank you!
Yes, for sure! I’ve made this with rice many times.
Could I use ground chicken with this recipe? I have some cooked, frozen ground chicken in the freezer. Thanks!
Not quite sure since I haven’t tested it, but I bet you could brown it (before you saute the veggies), season it well with salt and pepper, and use it in there. Seems like it could work.
We make this for company a lot- so easy and delicious
Thanks for the review, Erin. 🙂
This soup is simple to make but the end product taste like you were in the kitchen all day! It is so so yummy!!! Thanks Thriving Home for another awesome recipe!
Thanks, Michele! So happy to hear you use this in your home.
This is one of my very favorite soups! It is flavorful and is low points for those on Weight Watchers! It is a great way to get veggies to my kiddos and we love the lemony taste! I have shared this recipe with so many friends! Perfect with a crusty warm bread too! Super easy, super tasty, super healthy! What more could you want!
Wonderful! Love this so much, Stephanie!
Delicious and so easy to make! Light and refreshing change from heavy cream soups! Definately a keeper!
Thanks for the feedback and review, Docia!
Thanks for the feedback, Docia!
This is a huge favorite at our house!
Glad to hear it, Carolynn! Thanks for taking the time to leave a rating!
I love this recipe! It’s a definite go-to at my house! I’ve served it on Mother’s Day, given it to a new mom for meal trains, and when company is over. It’s hearty, delicious, and healthy! Plus, I typically have all of the needed ingredients at home, so it’s really practical.
Yeah!! Thanks for the feedback and review, Katelyn. We sure appreciate it!